Smoked Salmon Mousse

Ingredients

Directions

To make the mousse, add the smoked salmon to a Vitamix and select Variable 1. Press start, increase the speed to Variable 3 and blend the smoked salmon to a smooth paste

Reduce the speed to Variable 2, remove the lid plug and gradually pour in the cream, with the Vitamix running. You might need to use the tamper to stir the ingredients around a little

Once the mixture is smooth and lightly whipped, transfer to a bowl and fold in the lemon juice, 3 tbsp of the diced cucumber, the chives and black pepper, to taste. Cover and place in the fridge for 1 hour, along with the remaining diced cucumber in a separate container

Brush each dariole mould with groundnut oil and use the smoked salmon to line each one, starting by placing strips around the edges (with a slight overhang over the top) then placing some in the bases. Ensure that there are no gaps

For the Moulds

Ingredients

1 teaspoon groundnut oil

275 g (9.7 ounces) smoked salmon

Directions

Remove the mousse from the fridge and spoon some into each mould, leaving a 1.5cm gap at the top. Fold the overhanging smoked salmon over the top of the mousse so it is completely sealed, then cover each mould in cling film and place in the fridge. Remove the moulds for 15 minutes before serving

Crème Fraîche

Ingredients

200 ml (¾ cup) crème fraîche, full-fat

2 limes, peeled

10 g (¼ cup) fresh dill leaves, chopped

½ teaspoon honey

salt, to taste

ground black pepper, to taste

Directions

To make the sauce, lightly mix the crème fraîche in a bowl to loosen it. Add the lime segments and the chopped dill. Taste, season and add a little runny honey to sweeten.

To Garnish

Ingredients

1 lime, peeled, halved

salmon roe

chives

fresh dill leaves, for garnish

Directions

To serve, carefully run a knife around the edge of each mould to loosen the smoked salmon mousse and turn out onto serving dishes. Add a spoonful of the sauce to each dish, and dress the plate with chopped chives, salmon roe, dill tips, diced cucumber and a few lime segments